Dough compositions for extended shelf life baked articles

ABSTRACT

Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.

CROSS-REFERENCES TO RELATED APPLICATIONS

This application claims the benefit of priority under 35 U.S.C.§119(e)(1) of a U.S. provisional patent application, Ser. No.60/700,638, filed Jul. 19, 2005.

FIELD

The invention relates to dough compositions that can be baked to providebaked articles having an extended shelf life.

BACKGROUND

Baked articles such as sheet rolls, muffins, cakes, pie crusts,doughnuts, and the like are typically made from dough compositionscomprising flour, water, and leavening agents (e.g., yeast or a chemicalleavening agent). After baking, the baked articles go through a changethat makes them organoleptically less acceptable to consumers. Thischange is typically referred to as staling, and can include both flavorloss and loss of crumb softness. Staling occurs when the starchmolecules crystallize or “retrograde.” Starch retrogradation refers to aprocess where molecules of gelatinized starch reassociate in an orderedstructure. In the initial phase, two or more starch molecular chainsform a simple juncture point that develops into more extensively orderedregions. Ultimately, this crystalline ordering causes the based articleto become stale.

Conventionally, preservatives and humectants have been used to retardstaling and improve the shelf life of baked articles. Although thesematerials can be effective, improved dough compositions that can bebaked to form baked articles having an extended shelf life are highlydesirable.

SUMMARY

The invention provides dough compositions that can be baked to providebaked articles (e.g., cinnamon rolls) having an extended shelf life ofabout 7 days or greater (e.g., about 14 days or greater, about 21 daysor greater, or about 28 days or greater). As used herein the term“shelf-life” refers to the shelf life or a baked article after baking. Ashelf life of a given number of days (e.g., 7 days) refers to the numberof days, after baking, that the baked article substantially retains itsinitial flavor profile, texture characteristics, bacterialdeterioration, and is free from visible mold growth.

In one aspect, the dough composition is a developed dough compositioncomprising encapsulated L-cysteine. In some embodiments, the doughcomposition further includes a moisture control agent selected fromfructose or hydroxy propyl methyl cellulose.

In another embodiment, the dough composition comprises:

-   -   (a) encapsulated L-cysteine; and    -   (b) two or more shelf life extending agents selected from:        -   a moisture control agent, such as a hydrogenated starch            hydroslyate or a non-gelling hydrocolloid (e.g.,            maltodextrin or hydroxy propyl methyl cellulose);        -   (ii) a plasticizer, such as a prehydrated monoglyceride or a            laminated fat; and        -   (iii) artificial flour.            For example, the dough composition comprises may comprise a            moisture control agent and a plasticizer; a moisture control            agent and artificial flour; or a plasticizer and artificial            flour.

In some embodiments, the developed dough composition comprises three ormore shelf life extending agents. For example, the dough composition maycomprise two moisture control agents and a plasticizer; two moisturecontrol agents and artificial flour; a moisture control agent and twoplasticizers; or a moisture control agent, a plasticizer, and artificialflour.

In some embodiments, the developed dough composition may comprise fouror more shelf life extending agents, or five or more shelf lifeextending agents. In an exemplary embodiment, the developed doughcomposition comprises: encapsulated L-cysteine; a prehydratedmonoglyceride; a laminated fat; a hydrogenated starch hydrosylate;hyroxy propyl methyl cellulose; and artificial flour.

In another aspect, the invention provides an under-developed doughcomposition that can be baked to provide a baked article having anextended shelf life. In one embodiment, the under-developed doughcomposition comprises: (a) a prehydrated propylene glycol alginate oralbumin; and (b) a moisture control agent selected from fructose orhydoxy propyl methyl cellulose.

In another embodiment, the invention provides an under-developed doughcomposition comprising;

(a) a prehydrated propylene glycol alginate; and

(b) two or more shelf life extending agents selected from:

-   -   (i) a plasticizer, such as a prehydrated monoglyceride or a        laminated fat;    -   (ii) a moisture control agent, such as a hydrogenated starch        hydrosylate or a non-gelling hydrocolloid (e.g., maltodextrin or        hydroxy propyl methyl cellulose); and    -   (iii) artificial flour.        For example, the dough composition may comprise a moisture        control agent and a plasticizer; a moisture control agent and        artificial flour; or a plasticizer and artificial flour.

In some embodiments, the under-developed dough composition comprisesthree or more shelf life extending agents. For example, theunder-developed dough composition may comprise two moisture controlagents and a plasticizer; two moisture control agents and artificialflour; a moisture control agent and two plasticizers; or a moisturecontrol agent, a plasticizer, and artificial flour.

In some embodiments, the under-developed dough composition may comprisefour or more shelf life extending agents or five or more shelf lifeextending agents. In an exemplary embodiment, the under-developed doughcomposition comprises: prehydrated propylene glycol alginate; albumin; aprehydrated monoglyceride; laminated fat; a hydrogenated starchhydrosylate; hyroxy propyl methyl cellulose; and artificial flour.

Developed or under-developed dough compositions of the inventiontypically comprise flour, water, and yeast and may optionally includeone or more chemical leavening agents. When included, the artificialflour comprises modified wheat starch and vital wheat gluten.

In another aspect, the invention provides baked articles (e.g., cinnamonrolls) comprising a baked dough composition of the invention. In anexemplary embodiment, the based article is a cinnamon roll comprising acinnamon smear. In some embodiments, the cinnamon smear is resistant toboil-off and comprises at least one of methyl cellulose or hyroxy propylmethyl cellulose. In exemplary embodiments, the smear further includesxanthan, carrageenan, and microcystallilne and/or carboxymethycellulose. In many embodiments, the cinnamon roll further includes alaminated layer of fat.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of an embodiment of a laminated cinnamonroll of the invention.

FIG. 2 is a DSC thermogram of certain dough compositions.

FIG. 3 is a DSC thermogram of certain dough compositions

DETAILED DESCRIPTION

The embodiments of the present invention described herein are notintended to be exhaustive or to limit the invention to the precise formsdisclosed in the following detailed description. Rather, the embodimentsare chosen and described so that others skilled in the art canappreciate and understand the principles and practices of the presentinvention.

All publications and patents mentioned herein are hereby incorporated byreference. The publications and patents disclosed herein are providedsolely for their disclosure. Nothing herein is to be construed as anadmission that the inventors are not entitled to antedate anypublication and/or patent, including any publication and/or patent citedherein.

In one aspect, the invention provides a developed dough composition thatcan be baked into a baked article having enhanced shelf life. Accordingto the invention, the developed dough composition comprises encapsulatedL-cysteine and may additionally include one or more additional shelflife enhancing agents.

In one embodiment, the developed dough compositions comprises:

(a) encapsulated L-cysteine; and

(b) two or more shelf life extending agents selected from:

-   -   (i) a moisture control agent, such as a hydrogenated starch        hydroslyate (HSH) or a non-gelling hydrocolloid (e.g.,        maltodextrin or hydroxy propyl methyl cellulose (HPMC));    -   (ii) a plasticizer, such as a prehydrated monoglyceride or a        laminated fat; and    -   (iii) artificial flour.        The shelf life extending agents may be selected from the same        group (e.g., two plasticizers or two moisture control agents) or        they may be selected from different groups (e.g., one        plasticizer and one moisture control agent). In some        embodiments, the developed dough comprises three or more shelf        life extending agents, four or more shelf life extending agents,        or five or more shelf life extending agents. For example, the        developed dough composition may comprise a moisture control        agent, a plasticizer, and artificial flour.

In an exemplary embodiment, the developed dough composition comprises:encapsulated L-cysteine; a prehydrated monoglyceride; a laminated fat; ahydrogenated starch hydrosylate; hyroxy propyl methyl cellulose; andartificial flour.

In another embodiment of the invention, the developed dough compositioncomprises: (a) encapsulated L-cysteine; and (b) a moisture controlagent, such as fructose or hydroxy propyl methyl cellulose (HPMC). Inanother embodiment of the invention, the developed dough compositioncomprises: (a) encapsulated L-cysteine; (b) a moisture control agent,such as a hydrogenated starch hydroslyate (HSH) or a non-gellinghydrocolloid (e.g., maltodextrin or hydroxy propyl methyl cellulose(HPMC)); and (c) a plasticizer, such as a prehydrated monoglyceride or alaminated fat.

In another aspect, the invention provides an under-developed doughcomposition that can be baked to provide a baked article having anenhanced shelf life. In one embodiment, the under-developed doughcomposition comprises: (a) a prehydrated propylene glycol alginate (PGA)and/or albumin; and (b) a moisture control agent, such as fructose orhydoxy propyl methyl cellulose. In another embodiment, theunder-developed dough composition comprises: (a) a prehydrated propyleneglycol alginate (PGA); (b) a plasticizer, such as a prehydratedmonoglyceride or laminated fat; and (c) a moisture control agent, suchas a hydrogenated starch hydrosylate (HSH).

In another embodiment, the under-developed dough composition comprises:

-   -   (a) a prehydrated propylene glycol alginate (PGA); and (b) two        or more shelf life extending agents selected from the following:    -   (i) a plasticizer, such as a prehydrated monoglyceride or        laminated fat;    -   (ii) a moisture control agent, such as a hydrogenated starch        hydrosylate (HSH), or a non-gelling hydrocolloid (e.g.,        maltodextrin or hydroxy propyl methyl cellulose (HPMC); and    -   (iii) artificial flour.        In some embodiments, the under-developed dough comprises three        or more of shelf life extending agents. The shelf life extending        agents may be selected from the same group (e.g., two        plasticizers) or they may be selected from different groups        (e.g., a plasticizer and a moisture control agent).

In an exemplary embodiment, the under-developed dough comprisesprehydrated propylene glycol alginate; albumin; a prehydratedmonoglyceride; laminated fat; hydrogenated starch hydrosylate; hyroxypropyl methyl cellulose; and artificial flour.

The developed or under-developed dough compositions of the invention canbe baked to provide baked articles having an extended shelf life.Generally speaking, as the dough composition includes more shelf lifeextending agents, the shelf life of the baked dough composition islengthened. For example, in some embodiments of the invention, the doughcomposition is baked to provide a baked article, such as a cinnamonroll, that has a shelf life of about 7 days or greater, or about 14 daysor greater, or about 21 days or greater, or about 28 days or greater.

Dough compositions of the invention may be “developed” or the may be“under-developed.” The degree of development of a dough composition (asin a “developed” versus an “developed” dough) generally refers to thestrength of a dough's matrix, as the strength relates to the degree ofdevelopment of gluten (protein) in the dough composition. Duringprocessing of a dough composition, gluten can be caused or allowed tointeract or react and “develop” a dough composition in a way thatincreases the stiffness, strength, and elasticity of the doughcomposition. Dough compositions commonly referred to as “developed” aregenerally understood to include those that have a relativelyhighly-developed gluten matrix structure; a stiff, elastic rheology; and(due to the stiff, elastic matrix) are able to form bubbles or cellsthat can stretch without breaking to hold leavening gas while the doughcomposition expands, leavens, or rises, prior to or during cooling(e.g., baking). Features that may be associated with a developed doughcomposition, in addition to a stiff, elastic rheology, include a liquidcontent (e.g., water content) that is relatively high compared tounder-developed dough compositions; a sufficient (e.g., relatively high)protein content to allow for a highly-developed structure; optionally,processing steps that include time to allow the dough-formingingredients to interact and develop to strengthen the dough. As comparedto “developed” dough compositions, dough compositions commonly referredto as “under-developed” (or “non-developed”) have a relatively lessdeveloped dough matrix that gives the dough composition a relativelynon-elastic rheology, reduced strength, and reduced gas-holdingcapacity. An under-developed dough composition may be prepared, forexample, by mixing the dough composition only enough to incorporate allthe ingredients without fully developing the gluten.

A tool to quantify the nature of the extent of development of the doughis a farinograph, which is a common flour and dough quality measuringdevice that measures the resistance of the dough to mixing (reported inBrabender units (B.U.)). As dough is mixed, the resistance to mixingincreases until a peak is reached, after which the resistance to mixingdecreases. In underdeveloped dough, the mixing process is stopped beforeit reaches its peak. Dough is typically considered to be developed whenthe resistance to mixing reaches a maximum on the farinograph.

In embodiments where the dough composition is a developed composition,L-cysteine or encapsulated L-cysteine may be added to the doughcomposition in order to reduce or break at least some of the di-sulfidebonds formed during development of the dough. The breaking of di-sulfidebonds functions to soften the baked article thereby increasing its shelflife.

In some embodiments, L-cysteine is provided in a encapsulated form sothat it does not interact with the ingredients making up the doughcomposition during development. When the dough composition is proofedand baked, the L-cysteine is released from its encapsulated formallowing it to break at least some of the di-sulfide bonds that wereformed during development of the dough composition. In otherembodiments, L-cysteine (i.e., non-encapsulated L-cysteine) is addedvery near the end of the dough making process in order to limit isinteraction during development.

The term “encapsulated L-cysteine” refers to L-cysteine particulatescovered at least in part, normally completely or substantiallycompletely, by an encapsulating agent (sometimes also referred to as“barrier material.”). The encapsulating agent forms a coating or shellaround a single or multiple particulates of L-cysteine.

Encapsulating the L-cysteine provides separation between the L-cysteineand the bulk of the dough composition. Still, encapsulating processesand encapsulating agents do not normally result in perfect encapsulationof L-cysteine. Instead, cracks or open areas of coatings ofencapsulating material normally allow at least some small amount of theL-cysteine to be exposed. Further, encapsulated particles of L-cysteinemay sometimes be damaged during preparation of a dough composition, suchas during mixing of ingredients. The result of such imperfectencapsulation is that some amount of L-cysteine is released fromencapsulation into a dough composition, prior to baking, e.g., duringpreparation or processing of a dough composition or during refrigeratedstorage. According to embodiments of the invention, the amount ofL-cysteine that is released due to imperfect encapsulation can be ashigh as 50%. In order to reduce the pre-mature release of L-cysteine, itis recommended to add the L-cysteine near the end of the mixing process.

The degree of encapsulation can be discussed in various terms. Thedegree of encapsulation refers to how well particulates of L-cysteineare covered by or enclosed by an encapsulating agent, and, therefore,the effectiveness with which an encapsulating agent coating separatesthe L-cysteine from a bulk dough composition prior to baking. Featuresthat provide a high degree of encapsulation include a high percentage ofcoverage of L-cysteine particulates by encapsulating agent, a low amountof cracking of the encapsulating agent, and a low amount of damage toencapsulated particles. Conversely, a low degree of encapsulation canexist if there is a low percentage of coverage of L-cysteineparticulates by a barrier material, a high amount of cracks in thebarrier material coating, or a large degree of damage to encapsulatedparticles.

One measure that may be useful to quantify degree of encapsulation is“activity,” which refers to the percentage by weight of L-cysteine thatis contained in encapsulated particles, based on the total weight of theparticles. According to the invention, an activity of approximately 60%is desired in the encapsulated L-cysteine.

Examples of useful activities of encapsulated L-cysteine, when includedin a developed dough composition of the invention can be, e.g., in therange from 50% to 90% percent, e.g., in the range from 58% to 62%.

The encapsulating agent can be any material that can be coated as anencapsulating agent to provide encapsulated particles that exhibit thedesired separation and release. Upon baking, the encapsulating agentdegrades (e.g., melts) to release substantially all of the encapsulatedL-cysteine. Thus, an encapsulating agent may exhibit a melting pointthat causes the encapsulating agent to take the form of a stable solidat dough preparation, packaging, and storage temperatures, and thatcauses the encapsulating agent to break down (e.g., melt) during baking.If oven temperature during baking is generally about 300° F. to 500° F.(148.9° C. to 260° C.), exemplary melting points of encapsulating agentsare generally lower, e.g., greater than 100° F. (37.8° C.), so that amelting point is somewhat higher than refrigerated storage or roomtemperature, and is a temperature that the dough composition experiencesduring baking, but is not necessarily the temperature of the set pointof the oven during baking. A more specific range of melting points canbe within the temperature range experienced by the dough compositionduring early stages of baking, such as from about 100° F. (37.8° C.) toabout 200° F. (93.3° C.).

Exemplary encapsulating agents include hydrophobic materials, such asfats and emulsifiers. Examples of useful encapsulating agents includeoils, such as hydrogenated vegetable oils, including hydrogenatedsoybean oil, hydrogenated cotton oil, hydrogenated palm oil,hydrogenated palm kernel oil, hydrogenated canola oil, or any otherhydrogenated vegetable oils, any of which may be used alone or inmixtures. Snythetic analogs of any of these may also be useful.

Encapsulated particles containing L-cysteine can be prepared by methodsknown in the baking and encapsulation arts. An example of a method forproducing enrobed particles is the use of a fluidized bed. According tothis method, core particulates and encapsulating agent are concurrentlyintroduced into a fluidized bed. As the two materials are present in thefluidized bed, the encapsulating agent becomes coated on the surface ofthe core particulate. The longer the particulate is present in thefluidized bed, the thicker the coating of encapsulating agent becomes.Typical particles can include 1, 2, or 3 particulates per encapsulatedparticle. To prepared encapsulation (e.g., activity) parameters ofencapsulation can be controlled to affect amount of coverage (e.g., theamount and thickness of the barrier material).

The amount of encapsulated L-cysteine used in a dough composition may bein the range from about 0.006% to about 0.03% weight percent based onthe total weight of a dough composition, e.g., from 0.01% to 0.03%weight, from 0.012% to 0.02% weight, or from 0.015% to 0.018% weight. Insome embodiments, the encapsulated L-cysteine comprises about 60% weightL-cysteine and about 40% weight encapsulant. In such embodiments, theencapsulated L-cysteine is added in an amount ranging from about 0.01%to about 0.05% weight of the dough composition.

Suitable encapsulated L-cysteine can be obtained commercially under thetrade designation “BAKESURE 512” (from Balchem Corporation, New Hampton,N.Y.). The L-cysteine HCL monohydrate comprises about 58 to 62% weightof the encapsulated product. The encapsulant is a vegetable oil basedcoating.

Rather than reducing de-sulfide bonds after they have been formed (e.g.,using encapsulated L-cysteine), in some embodiments, the number ofdi-sulfide bonds in the dough composition is intentionally limited byforming an under-developed dough. In under-developed dough, the doughcomposition is not allowed to fully develop, for example, by stoppingthe mixing before the dough reaches peak resistance (e.g., as measuredusing a Farinograph). As development of di-sulfide bonds is assisted bythe presence of water, the addition of hygroscopic materials (e.g.,hydrogenated starch hydrolysates) also restricts the development of thedough composition.

When the dough is under-developed, a processing aid is typically addedto stabilize the structure of the under-developed dough. In someembodiments, the processing aid is a hydrocolloid, such as prehydratedpropylene glycol alginate (PGA). Propylene glycol alginate comprisesrepeating segments of mannuronic and guluronic acid and is produced byreacting alginic acid (derived from seaweed) with propylene oxide.Typically, PGA is added to the dough composition in an amount up toabout 0.5% by weight (e.g., about 0.04% to about 0.12% weight). Asuitable PGA is commercially available under the trade designation“KELCOLOID FO” (from ISP Alginates, San Diego, Calif.). Prior toaddition to the under-developed dough composition, the PGA may bedissolved in water using a high shear mixer to provide a solution ofabout 2.5% weight PGA in water.

In some embodiments, the processing aid is albumin. Albumin (i.e., eggwhite) is added to stabilize the structure of the dough composition andto reduce the interaction between the gluten and the starch in thedough. Albumin is a simple protein (i.e., a substance that yields onlyalpha-amino acids or their derivatives on hydrolysis) that is soluble inwater or dilutes salt solutions. Albumins include ovalbumins (from eggwhite), serum albumin (from blood serum), lactalbumin (from milk), andvegetable albumin (e.g., leucosin of wheat and legumulin of peas) (fromplant tissue). Typically, albumin is added to the dough composition inam amount up to about 5% weight (e.g., about 4% or less; and 3% or less;about 2% less; or about 1% or less by weight). Typically, the albuminwill be added in the second cycle along with other dry ingredients. Insome embodiments, the albumin is added by the addition of whole eggs.

According to the invention a number of shelf life extending agents havebeen identified that may be used alone or in combination with oneanother, in developed or under-developed dough compositions of theinvention, to provide an extended shelf life. Generally speaking, as thenumber of shelf life extending agents increases, the shelf life of theresulting baked dough composition also increases. In some embodiments,two or more (e.g., 3, 4, 5, 6, or more) shelf life extending agents areincluded in the dough composition. Shelf life extending agents may beclassified, for example, as plasticizers or moisture control agents. Thevarious shelf life extending agents are described in more detail below.

In some embodiments, the developed or under-developed dough compositionscomprise one or more moisture control agents. Moisture control agentsact “macroscopically” to reduce the loss of moisture from a bakedarticle to its surrounding atmosphere. In addition, moisture controlagents may act on the molecular level to: (1) improve resistance tostarch retrogradation; and/or (2) to reduce the interaction betweengluten and starch. Retrograded starch (i.e., re-crystallized starch) dueto its crystalline nature and due to the expulsion of water, increasesthe firmness of the baked article causing it to become stale.

In some embodiments, the dough composition of the invention comprises ahydrogenated starch hydrolysate (HSH). Hydrogenated starch hydrolsatesare composed of a variety of polyols of different length chains. HSH areproduced by the partial hydrolysis of corn, wheat or potato starch andsubsequent hydrogenation of the hydrolysate at high temperature underpressure. The end product is an ingredient composed of sorbitol,maltitol and higher hydrogenated saccharides (maltitriitol and others).By varying the conditions and extent of hydrolysis, the relativeoccurrence of various mono-, di-, oligo- and polymeric hydrogenatedsaccharides in the resulting product can be obtained. They are typicallyprepared, for example, by the controlled catalytic hydrogenation of cornsyrups. The resulting hydrogenated starch hydrolysates are mixtures ofmonomeric, dimeric, and polymeric saccharides. The ratio of thesedifferent saccharides gives different hydrogenated starch hydrolysatesdifferent properties.

In some embodiments, the hydrogenated starch hydrolysate is present inthe dough composition in an amount up to about 5% weight (e.g., about 4%or less; about 3% or less; about 2% or less; or about 1% or less byweight). Suitable hydrogenated starch hydroslysates include thosecommercially available under the trade designations “STABILITE SD 30”and “STABILITE 60” (from SPI Polyols, New Castle, Del.). STABILITE SD 30has a polyol distribution of: HP1 (sorbitol) 2%; HP2 (maltitol) 6%; andHP3 92%. STABILITE SD 60 has a polyol distribution of: HP1 (sorbitol)1%; HP2 (maltitol) 3.5%; and HP3 95.5%.

In some embodiments, the dough composition comprises a hydrogenatedstarch hydrolysate (HSH) and fructose. These materials sterically hinderthe recrystallization of starch, thereby retarding starchretrogradation. In addition, fructose also functions to lower the wateractivity in the baked dough. Hydrogenated starch hydrolsates alsoprovide the baked dough with a perception of moistness.

When present, the dough composition will typically include up to about8% weight fructose (e.g., about 7% or less; about 6% or less; about 5%or less; about 4% or less; about 3% or less; about 2% or less; or about1% or less). Fructose may be obtained commercially, for example, underthe trade designation “KRYSTAR 300” (from Tate & Lyle).

In some embodiments of the invention, moisture retention is improved bythe presence of a non-gelling hydrocolloid. Although not wishing to bebound by theory, non-gelling hydrocolloids are believed to function toimprove moisture retention by restricting the migration of moisture inthe baked article. In addition, a hygroscopic non-gelling hydrocolloidmay also be included in the dough composition for another purpose.Although not wishing to be bound by theory, it is believed thathygroscopic non-gelling hydrocolloids (e.g., maltodextrin) may absorbwater that is expelled over time by the protein in the baked article.Without the presence of a hygroscopic non-gelling hydrocolloid, theexpelled water would be expected to be absorbed by the starch, whichwould facilitate its re-orientation and crystallization. Crystallizationof the starch adversely affects the shelf life stability of the bakedarticle. With the addition of a hygroscopic non-gelling hydrocolloid,the expelled water is absorbed rather than being available to facilitatecrystallization of the starch.

One example of a non-gelling hydrocolloid is maltodextrin. Maltodextrinis an easily digestible carbohydrate (i.e., a polymer of dextrose) thatis derived from corn starch. The corn starch is cooked and acid and/orenzymes are used to break the starch into smaller polymers. Maltodextrinmay be categorized by its dextrose equivalence (DE). DE is a measure ofreducing power compared to a dextrose standard of 100. The higher theDE, the greater the extent of starch depolymerization, resulting in asmaller average polymer size. Maltodextrins that are more hygroscopic(e.g., 5DE maltodextrins) are preferred over less hygroscopicmaltodextrins (e.g., 1DE maltodextrins). Maltodextrin is typicallyprovided as a white hygroscopic powder.

A useful maltodextrin is commercially available under the tradedesignation “STAR-DRI” (from Tate & Lyle). Typically, maltodextrin isused in the dough composition of the invention in an amount up to about5% weight (e.g., about 4% or less; about 3% or less; about 2% or less;or about 1% or less by weight).

Another example of a non-gelling hydrocolloid is hydroxy propyl methylcellulose (HPMC). HPMC is typically added to the dough composition in anamount up to about 0.5% weight (e.g., about 0.4% or less; about 0.3% orless; about 0.2% or less; or about 0.1% or less by weight). HPMC istypically added to the dough composition during the second cycle of themixing process. A useful HPMC is commercially available under the tradedesignation “METHOCEL K4M” (from Dow Chemical Co.).

Developed or under-developed dough compositions of the invention maycomprise one or more plasticizers as described below.

In some embodiments, the dough composition comprises a prehydratedmonoglyceride. A monoglyceride is a lipid molecule in which only one ofthe primary hydroxyl groups of glycerol has been esterified to a fattyacid. Monoglycerides may be represented by the general chemical formula:CH₂OH—CH(O)OR—CH₂OHwhere:—R is a fatty acid.Monoglycerides are surface active substance due to the presence of bothpolar (water-soluble) and nonpolar (water-insoluble) groups. Aprehydrated monoglyceride is one that has been dissolved in water priorto adding it to the dough composition. Although not wishing to be boundby theory, it is believe that the prehydration of the monoglycerideincreases its hydophillic nature thereby causing it to interact withstarch (i.e., rather than interacting with lipids) in the doughcomposition.

A suitable monoglyceride is commercially available under the tradedesignation “GMS 90 DOUBLE STRENGTH #285 (from American Ingredients Co.,Kansas City, Mo.).

Monoglycerides are typically included in the dough composition of theinvention in an amount ranging from about 4% to about 8% weight.

In some embodiments, the monoglyceride is in clathrate form. As usedherein the tem “clathrate” refers to a chemical substance consisting ofa lattice of one type of molecule trapping and containing a second typeof molecule. Clathrates are formed when the monoglycerides are cagedwithin the water matrix in a more structured fashion than typicallyexist, for example, in prehydrated monoglycerides. As a result,clathrates are more effective at preventing retrogradation thanprehydrated monoglycerides. Because of the short stability of theclathrates, they are typically prepared within about 24 hours of thetime they are added to the dough composition. Clathrates may beprepared, for example, by heating water to about 90° F. (32.2° C.);thoroughly mixing the monoglyceride into the heated water (typicallyabout 1 part monoglyceride is added to about 2 parts water); and heatingthe mixture to about 115° F. (46.1° C.) to about 120° F. (48.9° C.)while stirring very slowly. The mixture forms a soft gel upon cooling.As clathrates are more effective at preventing retrogradation, they needonly be added to the dough composition at about 2% weight or less to beeffective.

In some embodiments, moisture migration can be reduced and/or theperception of moistness may be improved by forming the dough composition(and the resulting baked article) into a laminated structure including arolled-in layer of fat. As used herein the term “laminated” refers to abaked article having alternating layers of dough and fat. Commonly,cinnamon rolls are provided in a spiral laminate. The rolled-in fatcomponent is added to the dough composition by laminating the dough androll-in fat component in alternating layers. The amount of fat added byvirtue of the roll-in component typically ranges from about 0 to about13% by weight (e.g., about 4% to about 7% weight in developed doughcompositions and about 5% to 13%, or about 5% to 10% in under-developeddough compositions). Useful fats for making dough laminates include, forexample, shortening, butter, or margarine.

In some embodiments, the dough composition comprises artificial flourcomprising modified wheat starch (that is resistant to retrogradation)and vital wheat gluten. An example of modified wheat starch that isresistant to retrogradation is a pregelantized wheat starch commerciallyavailable under the trade designation “PREGEL 46” (from MGP Ingredients,Inc., Atchison Kans.). Other modified wheat starches, for example,cook-up starched that are resistant to retogradation can also be used.The artificial flour (total of pregelantized wheat starch and vitalwheat gluten) is typically included in the dough composition in anamount up to about 10% weight. Suitable vital wheat gluten iscommercially available under the trade designation “PROVIM ESP” from(ADM Food Ingredients, Decatur, Ill.).

Dough compositions of the invention comprise hard wheat flour and mayoptionally include one or more other types of flour. Suitable hard wheatflour comprises about 11% to about 15% protein in order to providestrength and stability to developed dough compositions of the invention.Optionally, the hard wheat flour may be combined with one or more othertypes of flour in order to provide the composition with other desirableattributes, for example, desirable textural characteristics, nutritionalvalues, and the like. Representative examples of other flours includesoft wheat flour (i.e., having about 8% to about 11% protein), ryeflour, oat flour, and the like. Dough compositions of the inventiontypically comprise up to about 45% weight hard wheat flour based on thetotal weight of the dough composition. Hard wheat flour may be obtainedcommercially from such sources as ADM Milling; Bay State Milling Co.,Conagra Inc.; General Mills, Inc.; Horizon Milling, LLC; and RohsteinCorp.

Dough compositions of the invention include liquid components, forexample, water, milk, eggs, and oil, or any combination of these. Wateris typically present in dough compositions of the invention to providethe dough composition with the desired rheology. Water may be addedduring processing in the form of ice, to control the dough temperatureduring processing; the amount of any such water used is included in theamount of liquid components. The precise amount of water depends onfactors known to those skilled in the dough making art including, forexample, whether the dough composition is a developed or under-developedcomposition.

Water is typically present in dough compositions of the invention in anamount ranging up to about 30% weight (e.g., about 8% to 18% weight forunder-developed dough compositions, and about 18% to 28% weight fordeveloped dough compositions). A portion of the water may be used toprehydrate certain components (e.g., monoglycerides or PGA).

In developed compositions, the amount of water form all sources, forexample, water, eggs, milk, etc. should not be so high that the doughcomposition becomes soft and cannot maintain its desired closed-cellstructure including bubbles of carbon dioxide and water vapor. Also, theamount of water should not be so low that the dough composition is dryand has no ability to expand.

Dough compositions can be caused to expand (leaven) by any leaveningmechanism, such as by one or more of the effects of: entrapped gas, suchas entrapped carbon dioxide, entrapped oxygen, or both; by action ofchemical leavening agents; or by action of a biological agent, such as ayeast. Thus, a leavening agent may be an entrapped gas, such as layersor cells (bubbles) that contain carbon dioxide, water vapor, or oxygen,etc.; any type of yeast (e.g., cake yeast, cream yeast, dry yeast,etc.); or a chemical leavening system (e.g., containing a basic chemicalleavening agent and an acidic chemical leavening agent that react toform a leavening gas, such as carbon dioxide).

Dough compositions of the invention may be yeast-leavened. As usedherein the term “yeast-leavened” refers to dough compositions that areleavened primarily due to the production of gaseous metabolited byyeast; chemical leavening agents may optionally be present, but in minoramount, preferably less than about 10% by weight chemical leaveningagent based on the total weight of the leavening agent (yeast andchemical leavening agent) or may not be present at all.

The yeast may be any suitable yeast known to those of skill in the art,for example, fresh cream/liquid yeast, fresh compressed yeast, activedry yeast, and instant yeast. In some embodiments, the yeast is freshcompressed yeast (e.g., in cake or crumbled form) comprising about 65%to about 75% water and about 25% to about 35% yeast. The amount of yeastcan be an amount that will produce a desired volume of gaseousmetabolites, as known to one of skill in the art. Typically, the amountof yeast present in the dough composition is up to about 10% by weight(e.g., about 2% to about 8% weight for developed dough compositions, andless than about 1% to about 5% weight for under-developed compositions).

In some embodiments a chemical leavening agent may be used in additionto yeast. Acidic chemical leavening agents (or acid agents) that may beuseful include those generally known in the dough and bread-making arts.Acidic agents may be encapsulated. Examples of acidic agents includesodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP),monosodium phosphate, monocalcium phosphate monohydrate (MCP), anhydrousmonocalcium phosphate (AMCP), dicalcium phosphate dehydrate (DCPD),glucono-delta-lactone (GDL), an others. Commercially available acidicchemical leavening agents include those sold under the tradedesignations “LEVN-LITE” (SALP); “PAN-O-LITE” (SALP+MCP); “STABIL-9”(SALP+AMPC); “PY-RAN” (AMCP); and “HT MCP” (MCP).

The dough composition may also include an encapsulated basic chemicalleavening agents. Useful basic chemical leavening agents are known inthe dough and bread-making arts, and include soda (i.e., sodiumbicarbonate, NaHCO₃), potassium bicarbonate (KHCO₃), ammoniumbicarbonate (NH4HCO₃), etc. Encapsulating the basic chemical leaveningagent provides separation between the basic agent and the bulk of thedough composition. If present, chemical leavening agents typicallycomprises less than about 1% weight of the dough composition (e.g., lessthan about 0.5% weight or less than about 0.3% weight).

Dough compositions of the invention may optionally include one or morefat components that are added to the dough composition at the time thedough is prepared and are substantially interspersed and distributedthroughout the dough composition. The amount of fat in the dough productdue to the mixed-in fat component will depend upon the type of doughcomposition being prepared, but will typically be about 10% weight orless (e.g., about 1% to about 5%; or about 2% to about 3%). The type offat in a dough composition of the invention is not particularly limited,and may be derived from vegetable, dairy and marine sources includingbutter oil or butterfat, soybean oil, corn oil, rapeseed or canola oil,copra oil, cottonseed oil, fish oil, safflower oil, olive oil, sunfloweroil, peanut oil, palm oil, palm kernel oil, coconut oil, rice bran oiland other plant derived oils, such as vegetable or nut oils. Examples ofshortenings include animal fats, such as lards, butter and hydrogenatedvegetable oils, such as margarine. Mixtures of different fats may alsobe used.

The dough composition may optionally include one or more sweeteners,natural or artificial, liquid or dry. If a liquid sweetener is used, theamount of other liquid components may be adjusted accordingly. Examplesof suitable dry sweeteners include lactose, sucrose, fructose, dextrose,maltose, corresponding sugar alcohols, and mixtures thereof. Examples ofsuitable liquid sweeteners include high fructose corn syrup, malt, andhydrolyzed corn syrup. Often, dough compositions include up to about 8%by weight sweetener.

The dough composition may optionally include additional flavorings, forexample, salt, such as sodium chloride and/or potassium chloride; whey;malt; yeast extract; inactivated yeast; spices; vanilla; natural andartificial flavors; etc.; as is known in the dough product arts. Theadditional flavoring can typically be included in an amount in the rangefrom about 0.1 weight percent to about 10 weight percent of the doughcomposition, e.g., from about 0.2 to about 5 weight percent of the doughcomposition.

The dough composition may optionally include particulates, such asraisins, currants, fruit pieces, nuts, seeds, vegetable pieces, and thelike, in suitable amounts.

The dough composition may optionally include other additives, colorings,and processing aids, for example, gliadin (e.g., less than about 1% toimprove extensibility in under-developed dough), emulsifiers includelecithin, diglycerides, polyglycerol esters, and the like, (e.g.,diacetylated tartaric esters of monoglyceride (DATEM) and sodiumstearoyl lactylate (SSL).

An exemplary developed dough composition of the invention is set forthin TABLE 1 below.

TABLE 1 Broad Range Narrow Range Ingredient (% weight) (% weight) Hardwheat flour 30 to 45 35 to 43 Water (or ice) 18 to 28 21 to 25Shortening (mixed-in) 1 to 5 2 to 3 Yeast 2 to 8 3 to 4 Salt 0.5 to 1.30.75 to 1.0  Non-fat dry milk 0 to 4 0.75 to 1.0  Sweet whey solids 0 to4   2 to 2.5 Fructose 0 to 8 1.6 to 2.0 Vital wheat gluten 0 to 4 2.5 to3.1 Modified wheat starch 0 to 4 1.7 to 2.2 Prehydrated monoglyceride 2to 8 1.8 to 2.2 (50% in water) Albumin 0 to 3 0.9 to 1.1 Hydroxy propylmethyl 0.05 to 0.3  0.08 to 0.1  cellulose Encapsulated L-cysteine 0.01to 0.05 0.025 to 0.035 (60% active) with shell Maltodextrin 0 to 3 1.7to 2.0 Hydrogenated starch 0 to 3 1.25 to 1.55 hydrosylate α-amylase   0to 0.02 0.009 to 0.013 SSL   0 to 0.3 0.17 to 0.21 Sodium acidpyrophosphate   0 to 0.3 0.14 to 0.18 Sodium bicarbonate   0 to 0.3 0.14to 0.18 Encapsulated sorbic acid   0 to 0.2 0.07 to 0.09 Encapsulatedfumaric acid   0 to 0.3 0.14 to 0.17 Corn syrup 0 to 8 4 to 5 Shortening(rolled-in)  0 to 13 4 to 7

Although an optimum mixing procedure will vary according to the mixerdesign and the batch size, a exemplary developed dough composition ofthe invention may be prepared as follows.

First, the flour, yeast, shortening and water (in the form of liquidwater and/or ice to control temperature) are added to a mixer. Theingredients are mixed on low speed for about 60 seconds, followed bymixing on high speed to peak development (e.g., for about 350 to about450 seconds). Next, the dry ingredients (e.g., fructose, sweet wheysolids, albumin, salt, NFDM, SSL, modified starch, SAPP, soda, HPMC,encapsulated fumaric acid, encapsulated sorbic acid, α-amylase) alongwith the prehydrated monoglyceride are added and mixed for about 30second on slow speed, followed by about 60 seconds on high speed. In the3^(rd) cycle, corn syrup is added and mixed on slow speed for about 60seconds on, followed by about 2 minutes on high speed. In the 4^(th)cycle, the HSH, encapsulated L-cysteine, and maltodextrin are added andmixed for about 60 seconds on slow speed, followed by about 2 minutes onhigh speed. The farinograph reading of the finished developed dough istypically about 750 to about 950 BU.

An exemplary under-developed dough composition of the invention is setforth in TABLE 2.

TABLE 2 Broad Range Narrow Range Ingredient (% weight) (% weight) Hardwheat flour 20 to 35 23 to 28 Yeast 1 to 5 3 to 4 Water (or ice)  8 to18 12 to 16 Dextrose 0 to 4 2 to 3 Salt 0.5 to 1    0.5 to 0.75 Egg(Albumin) 0 to 5 2.5 to 3.5 Fructose 0 to 8 3 to 4 Sucrose 0 to 5 1 to 2Vital wheat gluten 0 to 3 1 to 2 Pregelatinized wheat starch 0 to 6 2 to4 Margarine 0 to 6 3 to 5 Maltodextrin 0 to 4 1 to 2 Hydroxy propylmethyl   0 to 0.2 0.03 to 0.04 cellulose HSH 0 to 3 1 to 2 HydratedMonoglyceride 0 to 5 1 to 2 (excluding water) Prehydrated propylene 0.04to 0.12 0.05 to 0.08 glycol alginate (solids only) Sodium caseinate 0 to2 0.05 to 0.08 Sodium acid pyrophosphate   0 to 0.3 1.1 to 1.4 Sodiumstearoyl lactylate   0 to 0.3 0.12 to 0.15 Sodium bicarbonate   0 to 0.30.12 to 0.15 Encapsulated fumaric acid  0.01 to 0.003 0.013 to 0.016Encapsulated sorbic acid 0.05 to 0.2  0.08 to 0.1  Maltogenic α-amylase  0 to 0.02 0.007 to 0.009 Shortening (rolled-in)  5 to 13  5 to 10

Although an optimum mixing procedure will vary according to the mixerdesign and the batch size, a exemplary under-developed dough compositionof the invention may be prepared as follows.

Step 1: Hydration of PGA: Propylene glycol alginate (PGA) is hydrated byfirst heating a sample of water to about 180° F. (82.2C) and slowlyadding the PGA to the hot water while mixing at high shear (e.g., usinga LIGHTNING or TEKMAR type mixer). The solution is typically mixed forabout 10 minutes. The resulting solution is desirably free from visiblelumps and fish eyes.

Step 2: Monoglyceride Hydration: Water is heated to approximately 90° C.(32.2° C.) and the monoglyceride is added to the heated water and ismixed in by stirring with a spatula. The resulting mixture is thenheated to a temperature of about 115° F. (46.1° C.) to 120° F. (48.9°C.) using a microwave. Upon cooling, the hydrated monoglyceride forms asoft gel.

Step 3: Preparation of Sugar Slurry: A sugar slurry may be prepared asfollows. First, the dry minor ingredients of the sugar slurry (i.e.,fructose, dextrose, SSL, sucrose, sodium caseninate, salt, and albumin)are pre-blended. A charge of water is then added to a mixer. Under highspeed mixing, the pre-blended dry ingredient are slowly added to thewater. Mixing is continued until the lumps have been dispersed. Underhigh speed mixing, the pre-hydrated PGA is added and is mixed for about2 minutes. Next, under high speed mixing, the prehydrated monoglyceridesare added. The slurry is mixed at high speed until free of lumps andundissolved ingredients.

Step 4: Dough Mixing Procedure: water/ice, gluten, modified wheatstarch, flour, soy flour, margarine, α-amylase yeast, SAPP, and soda areadded to a mixing bowl and are mixed for about 60 seconds on slow speed,followed by about 200 to about 350 seconds on high speed. Next, thesugar slurry is added and is mixed in for about 60 seconds on slowspeed, followed by about 200 to about 350 seconds on high speed.Finally, the HSH, encapsulated sorbic acid, and ascorbic acid (optional)are added and are mixed in for about 60 seconds on slow speed, followedby about 90 to 180 seconds on high speed.

In some embodiments, the baked articles of the invention comprise asmear (e.g., a cinnamon smear) or filling that is resistant to boil-off(i.e., loss of the smear due to baking induced boiling) during baking ofthe roll and has other desirable properties. For example, in someembodiments, the smear or filling acts as an adhesive to reduce and/orprevent gaps from forming between adjacent laminated layers in the bakedarticle, for example, a laminated cinnamon roll. In other embodiments,the filling may be in any baked good where the prevention of gaps isdesirable, for example, caramel rolls, danishes, pizza rolls, filleddonuts, and filled cookies.

Referring to FIG. 1, a perspective view of an exemplary laminatedcinnamon roll is shown. Cinnamon roll 10 includes baked dough layer 12that is formed in a spiral shape 14. The spiral shape 14 of baked doughlayer 12 creates adjacent dough layers in the cinnamon roll, forexample, layers 16 and 18. Interposed between adjacent layers 16 and 18is a smear (i.e., a thin coating) of cinnamon filling 20. Cinnamonfiling 20 acts as an adhesive to adhered adjacent layers (e.g., layers16 and 18) together in order to prevent the formation of gaps.

In some embodiments, the smear comprises an ingredient (e.g., methylcellulose or hydroxy propyl methyl cellulose) that exhibits increasedviscosity with increased temperature. Such an ingredient improves theresistance to boil-off of the cinnamon smear. The smear also typicallyincludes xanthan and carrageeenan in effective amounts to provide adesired viscosity, for example, a room temperature viscosity of about10,000 cps to about 25,000 cps.

In some embodiments, the smear comprises hydroxy propyl methylcellulose, methyl cellulose, microcrystalline and/or carboxymethylcellulose, maltodextrin, starch, xanthan, and carrageenan. In anexemplary embodiment, the smear comprises about 0.2% to about 0.4%weight carrageenan; about 0.1% to about 0.3% weight xanthan; about 2% toabout 5% weight maltodextrin; about 0.1% to about 0.5% weightmicrocrystalline cellulose; about 0.1% to about 0.6% weight hydroxypropyl methyl cellulose; and about 0% to about 0.11% weight sodiumalginate. Sodium alginate can be obtained commercially under the tradedesignation “KELCOSOL” (from ISP Alginates). Carrageenan can be obtainedcommercially under the trade designation “VISCARIN 3840” (from FMC).Maltodextrin can be obtained commercially under the trade designation“MALTRIN M040” (from Grain Process Corp.). Hydroxy propyl methylcellulose can be obtained commercially under the trade designation“METHOCEL” (from Dow Chemical Co.). Pregelatinized wheat starch can beobtained commercially available under the trade designation “PREGEL 46”(from MGP Ingredients, Inc., Atchison Kans.).

A exemplary cinnamon smear formulation is set forth in TABLE 3.

TABLE 3 INGREDIENT AMOUNT (% wt.) Sodium Alginate   0 to 0.11Carrageenan 0.2-0.4 Xanthan 0.1-0.3 Maltodextrin 2-5 Microcrystallinecellulose 0.1-0.5 and/or carboxymethyl cellulose Methyl cellulose orhydroxy 0.1-0.6 propyl methyl cellulose Dextrose  5-15 Margarine  8-15Distilled Monoglycerides 0.5-2   High Fructose Corn Syrup 15-25 Cinnamon3-8 Cinnamon Danish Flavor 0.1-0.5 Sucrose 10-25 Molasses, Liquid0.5-2   Brown sugar flavor 0.05-0.3  Wheat flour 1-6 Modified WheatStarch 1-4

Although an optimum mixing procedure will vary according to the mixerdesign and the batch size, a exemplary cinnamon smear may be prepared asfollows.

First, a preblend of dry ingredients is prepared including the distilledmonoglyceride, xanthan, wheat flour, modified wheat starch, cinnamon,and maltodextrin. Next, the carrageenan and alginate (if present) arepre-hydrated by adding them to about 50 times their weight in hot water(e.g., about 180° F. (82.2° C.)) under high shear mixing. Next, adispersion of micro-crystalline cellulose and hydroxy propyl methylcellulose in corn syrup is prepared. Then, margarine, sucrose, anddextrose are added to the mixer. These ingredients are mixed on lowspeed for about 30 seconds, followed by medium speed for about 3minutes. Next, the pre-blended dry ingredients are added and theresulting composition is mixed on low speed for about 1 minute, followedby medium speed for about 1 minute. Next, the flavoring and molasses areadded and the resulting composition is mixed on low speed for about 15seconds. Next, the corn syrup dispersion is added slowly while mixing onlow speed, followed by medium speed for about 1 minute. Finally, thecarrageenan and alginate pre-hydrate is added while mixing on low speedfor about 1 minute. The resulting composition is mixed for about 2minutes on medium speed.

Once the dough composition has been prepared, it can be furtherprocesses according to known methods of forming a dough composition intoa desired size and shaped, followed by other processing steps, forexample, packaging, freezing, and cooking. A variety of techniques canbe used for processing. For example, processing of the dough compositioncan include one or more of sheeting, extruding, dividing, rounding, etc.

Cinnamon rolls of the invention may be formed according to known methodsand typically include about 70 grams of the dough composition and about25 grams of cinnamon smear. After preparing the cinnamon rolls they maybe proofed, for example, at a temperature of about 90° F. (32.2° C.) anda wet bulb of about 85° F. (29.4° C.) for about 45 to 60 minutes.Following proofing, the cinnamon rolls may be baked, for example, forabout 25 to 35 minutes at about 350° F. (176.7° C.). After baking, asolution of about 5% K-Sorbate may be applied to the baked rolls using asprayer. After the rolls have cooled to less than about 90° F. (32.2°C.) (surface temperature) they are typically frozen by placing them in ablast freezer for about 20 to 30 minutes. The frozen rolls can bepackaged according to known methods and stored in frozen storage, forexample, at about −10° F. (−23.3° C.).

Additional dough compositions having an enhanced shelf life aredescribed in U.S. Provisional Patent Application 60/700,697 entitled“DOUGH COMPOSITIONS AND BAKED ARTICLES MADE THEREFROM”; filed Jul. 19,2005.

The present invention will be described below with reference to thefollowing representative examples, wherein unless otherwise indicated;all percentages are weight percentages based upon the total weight ofthe dough composition. Furthermore, although the following examplesillustrate the invention by the description of the production ofcinnamon rolls including cinnamon smear fillings, other dough productsare also within the scope of the invention, for example, doughnuts,Danishes, toaster pastries, coffeecakes, sweet rolls, Bismarcks,cookies, bagels, biscuits, scones, dinner rolls, breads, croissants, eggtwists, bread sticks, and the like.

EXAMPLES Example 1

Prehydration increases the hydrophilic nature of emulsifiers. Ifemulsifiers are not prehydrated they may interact with fat more. As aresult, less is available for restricting starch recrystallization. FIG.2 is a DSC thermogram of two dough compositions where one includes ahydrated monoglyceride and the other includes a monoglyceride that wasnot prehydrated. The peak for fat melting is reduced when themonoglyceride was added without prehydration. This demonstrates that themonoglyceride is interacting more with fat when it is not prehydrated.

Example 2

The effect of a hydrogenated starch hydrolysate (HSH) andalpha-cyclodexrin on starch retrogradation was compared usingdifferential scanning calorimitery (DSC). The samples were heated twicein order to identify starch retrogradation. The absence of a peak in thesecond cycle originally present in the first cycle shows amylopectinretrogradation. FIG. 3 is a DSC thermogram of the dough compositions. Aslight retrogradation peak was observed at about 58° C. (14.4° C.) inthe sample containing alpha-cyclodextrin. No retrogradation peak wasobserved with HSH indicating it to be a more effective anti-stallingagent.

Example 3

This example demonstrates that the introduction of fat lamination (i.e.,using roll-in fat) results in extended shelf life as characterized byimproved moisture retention and softness in a baked article. Hardnessand cohesiveness were measured using TAXTPlus Texture Analyzer (fromStable Microsystem, Surrey, UK). The results are presented in TABLE 4.

TABLE 4 Oil (2%) and Oil (2%) and Oil (5.5%) in Oil (5.5%) in LaminatedLaminated Weeks of Dough Dough (5%) (5%) Storage Hardness (N)Cohesiveness Hardness (N) Cohesiveness 0 37.8 0.486 52.0 0.442 2 42.80.449 68.1 0.428 3 62.6 0.400 60.0 0.433 4 92.6 0.363 75.4 0.426

Example 4

Hygroscopic non-gelling hydrocolloids (e.g., maltodextrin) that areadded to dough compositions acts to absorb moisture expelled by thegluten, thereby restricting the starch-gluten interaction. Hygroscopic5DE maltodextrin was found to give a softer texture and moister productthan less hygroscopic 1DE maltodextrin. Hardness was measured usingTAXTPlus Texture Analyzer (from Stable Microsystems, Surrey, UK). Wateractivity was measured using Aqualab (from Decagon Devices, Inc.,Pullman, Wash.). The results are presented in TABLE 5.

TABLE 5 1DE 1DE 5DE 5DE Maltodextrin Maltodextrin MaltodextrinMaltodextrin Weeks Hardness Water Activity Hardness Water Activity 164.2 0.866 33.2 0.852 2 91.2 0.845 60.3 0.838 3 84.0 — 66.7 — 4 89.00.845 70.1 0.863

Example 5

This example demonstrates that the use of modified starch and gluten ina ratio close to common flour extends the shelf life of baked articles.A dough composition comprising about 13% artificial flour (consisting of10% modified starch and 3% gluten) was compared to a formulationcomprising standard flour. Hardness and chewiness were measured usingTAXTPlus Texture Analyzer (from Stable Microsystems, Surrey, UK). Theresults are prsented in TABLE 6.

TABLE 6 Standard Standard 13% Artificial 13% Artificial Flour FlourFlour Flour Weeks Hardness (g) Chewiness Hardness Chewiness 2 11961 207919356 3411 3 12654 2436 18763 3064 4 14576 2720 20256 3250

Example 6

A test panel made up of 120 people rated cinnamon rolls for appearance;texture; tenderness; and overall liking. A 9-point hedonic scale wasused with a score of 9 indicating extreme liking of the product, and ascore of 1 indicating extreme disliking of the product for the ratedresponse. The cinnamon rolls tested included an under-developed dough ofthe invention, which was tested at 2 days (Sample 1) and at 21 days(Sample 2) post-bake. A2 day post-bake gourmet cinnamon roll (Control)was also tested. The results are presented in TABLE 7. The resultsshowed no significant difference in the liking scores between the 2 day(Sample 1) and 21 day old (Sample 2) cinnamon rolls of the invention.

TABLE 7 Sample 1 Sample 2 Control Overall 6.4 6 5.9 Appearance 6.2 6.26.8 Texture 6.1 5.6 5.3 Tenderness 5.8 5.3 4.8

All publications, patents and patent documents are incorporated byreference herein, as though individually incorporated by reference. Theinvention has been described with reference to specific and preferredembodiments and techniques. However, other embodiments of this inventionwill be apparent to those skilled in the art upon consideration of thisspecification or from practice of the invention disclosed herein.Various omissions, modifications, and changes to the principles andembodiments described herein may be made by one skilled in the artwithout departing from the true scope and spirit of the invention whichis indicated by the following representative embodiments.

What is claimed is:
 1. A raw developed dough composition comprising: adeveloped dough matrix comprising a mixture of dough ingredientscomprising flour, water, sweetener, fat, yeast, and encapsulatedL-cysteine distributed throughout the mixture; wherein the encapsulatedL-cysteine comprises L-cysteine particulates and encapsulating agent,the encapsulating agent having a melting point that allows theencapsulating agent to melt during baking, the encapsulating agentforming a coating on surfaces of L-cysteine particles to provideseparation between L-cysteine particles and the dough composition andprevent interaction of L-cysteine with other ingredients of the doughcomposition prior to the composition being baked, and wherein the doughcontains no L-cysteine other than the encapsulated L-cysteine.
 2. Thedeveloped dough composition of claim 1, wherein the developed doughcomposition further comprises two or more shelf life extending agentsselected from: (i) a moisture control agent selected from a hydrogenatedstarch hydrolysate or a non-gelling hydrocolloid; (ii) a plasticizerselected from a prehydrated monoglyceride or a laminated fat; and (iii)artificial flour.
 3. The developed dough composition of claim 1, furthercomprising: a moisture control agent selected from fructose or hydroxypropyl methyl cellulose.
 4. The developed dough composition of claim 2,wherein the moisture control agent comprises a non-gelling hydrocolloidcomprising maltodextrin or hydroxy propyl methyl cellulose.
 5. Thedeveloped dough composition of claim 2, wherein the developed doughcomposition comprises: encapsulated L-cysteine; a prehydratedmonoglyceride; a laminated fat; a hydrogenated starch hydrolysate;hyroxy propyl methyl cellulose; and artificial flour.
 6. A cinnamon rollcomprising the dough composition of claim
 1. 7. The cinnamon roll ofclaim 6, wherein the cinnamon roll comprises a cinnamon smear comprisingmethyl cellulose or hydroxy propyl methyl cellulose.
 8. The cinnamonroll of claim 7 wherein the cinnamon smear further comprises carrageenanand xanthan.
 9. The cinnamon roll of claim 7, wherein the cinnamon rollhas a shelf life of about 7 days or greater.
 10. The cinnamon roll ofclaim 7, wherein the cinnamon roll has a shelf life of about 28 days orgreater.
 11. The developed dough composition of claim 1 wherein theencapsulated L-cysteine comprises an encapsulating agent that ishydrophobic.
 12. The developed dough composition of claim 11, whereinthe encapsulating agent comprises a hydrogenated vegetable oil.
 13. Thedeveloped dough composition of claim 1, wherein the melting point is ina range from 100 degrees Fahrenheit to 200 degrees Fahrenheit.
 14. Thedeveloped dough composition of claim 1 wherein the L-cysteine activityis in a range from 50 percent to 90 percent.
 15. The developed doughcomposition of claim 14 wherein the encapsulated L-cysteine comprisesabout 60 weight percent L-cysteine particulates and 40 weight percentencapsulating agent.
 16. The developed dough composition of claim 1comprising from 0.01% to 0.05% by weight encapsulated L-cysteine. 17.The developed dough composition of claim 1 comprising from 0.025% to0.035% by weight encapsulated L-cysteine.
 18. The developed doughcomposition of claim 5 comprising from 0.01% to 0.05% by weightencapsulated L-cysteine.
 19. The developed dough composition of claim 1comprising from 18 to 28 weight percent water, from 1 to 5 weightpercent shortening, from 2 to 8 weight percent prehydratedmonoglyceride, and from 0.01 to 0.05 weight percent encapsulatedL-cysteine.
 20. The developed dough composition of claim 19 comprisingfrom 30 to 45 weight percent hard wheat flour.
 21. The developed doughcomposition of claim 1 comprising fructose in an amount of about 1percent by weight or less.